mm84321

Looks really great. How long did you rest it for? Doesn't look like you lost any juices from carving.

I've only been filleting my own fish since this summer. I'm by no means perfect, but I am a lot better than I was around June. I think more time and experience will make me better.

Grouse looks wonderful. Here is a partridge breast I cooked recently. It's sitting on some glazed chestnuts, a porcini and pear ragout, sauteed foie gras, and a sauce made from partridge stock, a little white port, madeira and a compound butter of foie gras. Next up is wood pigeon.

Are the packets from a company called Nortindal? I've had a few sitting in my pantry for about 3 months. I never thought to refrigerate them. I think they should last as long as it takes you to use them. But, maybe an expert on squid ink can weigh in.

I'm not offended. The fillet of black bass was trimmed of it's tail, and the shape in the photo is the natural shape of the fish. It did buckle a bit in the pan, but I usually avoid that by pressing down with a spatula.

What exactly are you referring to? I always buy fish whole and fillet them myself. My monger usually guts and scales them. Just a few dates soaked in warm water to rehydrate. I discarded their skins and blended them with olive oil, sherry vinegar, mustard, basil, and blanched garlic.

Langoustine in an orange/shiso broth. Dorade cooked in olive oil. Medjool date vinaigrette and red pepper tapenade. Then, some cheese.

Thanks. That is indeed a french breakfast radish, cooked and dressed in a vinaigrette. Under the lobster is a julienne of braised leeks.

Tonight I made black bass along with some roasted cipollini onions and a lima bean puree. The jus was made from the reduced stock spiced with green peppercorns and apple cider vinegar. I was happy with how it came out. Last night I made lobster.